Marinate the chicken: In a medium bowl, combine the pickle juice, milk, and Greek yogurt (or buttermilk) until smooth. Add the chicken chunks, making sure each piece is fully submerged in the marinade. Cover the bowl and refrigerate for at least 30 minutes, but for a deeper flavor, let it sit up to 4 hours. The pickle juice tenderizes the chicken while adding that signature Chick-Fil-A tangy flavor.

Prepare the seasoning mix: In a small bowl, stir together salt, black pepper, paprika, garlic powder, onion powder, and cayenne. This mix will give the chicken that slightly smoky and savory kick similar to the restaurant version.

Drain and season: After marinating, drain the chicken well and pat dry with paper towels. This step ensures the nuggets get a nice sear. Lightly drizzle olive oil over the chicken, then sprinkle the seasoning mix evenly, tossing to coat all sides.

Grill the nuggets: Preheat a grill pan or non-stick skillet over medium-high heat. Lightly grease it with cooking spray or a small amount of olive oil. Add the chicken pieces in a single layer—avoid crowding the pan so they cook evenly. Grill for 3–4 minutes per side, until they are golden brown with char marks and cooked through (internal temperature should reach 165°F or 74°C). Work in batches if needed.

Rest and serve: Transfer the grilled nuggets to a plate and let them rest for 2–3 minutes before serving. This allows the juices to redistribute, keeping each piece moist and tender.

Optional step (for authentic flavor): If you want that buttery Chick-Fil-A finish, lightly brush the hot nuggets with a bit of melted butter right after grilling. It enhances the richness and makes them taste even closer to the original.